Calories (Kcal), or kilocalories, are the usual designation for food energy. This topic addresses health claims, news, information, current research about diets and weight management, obesity, children's health, foodservice trends, food package labeling and more.

  • Whey Protein Supports Improved Body Composition
    whey protein
    Whey protein, either as a supplement combined with resistance exercise or as part of a weight-loss or weight-maintenance diet, may provide men and women benefits related to body composition, according to a recent meta-analysis published in the Journal of the American ...More
    April 15, 2014 Posted in News, Bakery / Cereal
  • Vitamin D Deficiency Decreases Mobility Among Obese
    Among severely obese people, vitamin D may make the difference between an active and a more sedentary lifestyle, according to a new study published in the Journal of Clinical Endocrinology & Metabolism. ...More
    April 15, 2014 Posted in News, Bakery / Cereal, Fiber
  • Food Texture Influences Perceived Calorie Content
    According to a new study in the Journal of Consumer Research, people perceive foods that are either hard or have a rough texture to have fewer calories. ...More
    April 15, 2014 Posted in News
  • Sugar Reduction Demands Spur Sweetener Innovation
    The average American consumes 22.2 teaspoons (355 calories) of added sugars daily, which greatly exceeds the recommendation of the American Heart Association, Dallas, of no more than 100 calories for women and 150 calories for men each day of added sugars. ...More
    April 14, 2014 Posted in News, Bakery / Cereal
  • News Desk: Numi Organic Tea CEO Talks Tea Innovation
    During Natural Products Expo West in Anaheim, March 6-9, Food Product Design spoke with Ahmed Rahim, co-founder, CEO and chief alchemist of Numi Organic Tea about the success behind its existing products, as well as a glimpse into its recent innovations.   ...More
    April 11, 2014 Posted in Videos
  • Severe Childhood Obesity Increases in U.S.
    An ongoing battle against obesity has both consumers and food product developers increasingly interested in improving health through nutrition, especially for future generations. Despite these efforts to improve kids' health, a new study published in JAMA Pediatrics finds ...More
    April 9, 2014 Posted in News
  • Protein Soars in Popularity
    Protein has never been more popular. Research results from NPD Group and the International Food Information Council (IFIC) all show increased consumer interest and desire for protein in their daily diets, yet NPD further reported, based on its December 2013 survey, that ...More
    April 9, 2014 Posted in News
  • New Ingredient Improves Foods’ Fat Profile
    U.S. Department of Agriculture (USDA) chemists developed butter-like extract, derived from rice bran oil, as a partial replacement for margarine, butter or shortening, according to new research published in the European Journal of Lipid Science and Technology. ...More
    April 8, 2014 Posted in News, Bakery / Cereal, Flavor
  • The Resurrection of Erythritol
    Sugar alcohols have been used in the food industry for years,  so why am I seeing a resurrection of erythritol in food products—and not just candy and gum, but ice cream and cookies too? ...More
    April 8, 2014 Posted in Blog, Bakery / Cereal
  • Senators Seek to Modernize School Kitchen Infrastructure for Healthy Foods
    The lawmakers want to help schools meet nutrition standards through training of food service personnel and renovation of kitchens that they said were built decades ago and lack basic equipment to prepare wholesome foods. ...More
    April 4, 2014 Posted in News, Bakery / Cereal
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